Set up preparation areas, item classes, products, units of measurement, and activity logs.
Create kitchen prep stations and link them to revenue centres and printers.
Group menu items by type and control where they appear on POS and sales channels.
Browse, search, and manage your menu catalogue.
Step-by-step guide to the full create-item form — all groups, fields, and pricing tables.
Update existing items, duplicate products, and understand what changes per item group.
Define how quantities are tracked — pieces, kg, litres, packs, and more.
Convert between units, e.g. 1 pack = 12 pieces.
Review a history of changes and actions performed on menu items.